A simple smashed parsley potato salad made with baby potatoes coated with a simple dressing, then tossed with fresh chopped herbs. It’s the perfect potato salad for any occasion without the mayo. It’s fresh, easy, and delicious.
You don’t need mayo to have a great potato salad. Sure, I love potato salad made with mayo, but changing it up makes it interesting. This smashed parsley potato salad is not only interesting, it’s delicious.
The potatoes are cooked with vinegar added to the water which flavors the potatoes as they cook. Salt, of course, is also added. It’s a must for tasty potatoes.
Test the doneness of the potatoes with a fork. I don’t get why recipes state to test a potato with a knife. A knife is sharp and will cut into the potato. Use a fork to get best results. That’s why the phrase is “fork tender” and not “knife tender”.
MORE DELICIOUS POTATO DISHES
Transfer the potatoes into a large bowl. Using a potato masher or the bottom of a glass or jar, gently press on the potatoes to slightly smash them. Don’t demolish them, just press down enough to break the skin to expose some of the potato.
THE SECRET TO FLAVORING POTATOES FOR THE PERFECT PARSLEY POTATO SALAD
Have the vinaigrette ready to pour over the potatoes once they’re done cooking and still warm. That’s one of the tricks to making a tasty potato salad - adding the dressing while the potatoes are still warm.
They absorb the dressing when they’re warm. If you pour dressing over when the potatoes are cold, the dressing coats them but the flavor is not the same.
Pour the vinaigrette over the warm potatoes and toss, toss, toss.
Add the parsley, scallions, and half of the chives and toss, toss, toss.
This is when you taste and adjust for salt. Add what YOU like then toss, toss, toss.
Transfer into a serving bowl and garnish with the remaining chives.
This smashed parsley potato salad can be served warm or cold. Before serving, toss again to coat the potatoes with the dressing that may have settled to the bottom of the bowl.
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SMASHED PARSLEY POTATO SALAD - NO MAYOPRINT PIN SAVESaved!
- 2 pounds baby potatoes unpeeled See Notes 1
- ½ cup white vinegar
- 2 tablespoons kosher salt
- ½ cup chopped fresh parsley
- 2 scallions thinly sliced - green parts only See Notes 2
- 2 tablespoons fresh chives divided
- Add the potatoes into a large pot. Add the vinegar then add enough water to cover potatoes. Sprinkle in the two tablespoons of kosher salt. Bring to a boil and boil until fork tender. This could take 20 - 25 minutes depending on the size of the potatoes. If using the teeny potatoes, it could take 15 to 20. Test with a fork and not a knife.
MAKE THE VINAIGRETTE
- Meanwhile, make the vinaigrette and have it ready because it needs to be poured over the potatoes while they’re still warm. Whisk together all the ingredients in a measuring cup or bowl. You can also add them to a mason jar and shake to combine.
TRANSFER SMASH AND DRESS
- Once the potatoes are fork tender, drain and transfer the potatoes to a large mixing bowl. Using a potato masher or the bottom of a glass or jar, gently press on the potatoes to slightly smash them. Don’t demolish them, just press down enough to break the skin to expose some of the potato.
- Pour dressing over potatoes and toss to combine. Add the parsley, scallions, and half of the chives. Toss to combine and coat the potatoes with the herbs. Taste and adjust for salt.
- Transfer into a serving bowl and garnish with the remaining chives. Serve warm or cold.